Description

This homemade chicken broth recipe offers a rich, flavorful base perfect for soups, stews, and sauces. Utilizing simple ingredients and a long simmering process, it produces a nutritious, comforting broth that is both gluten-free and paleo-friendly. The broth can be made with a whole chicken or chicken parts and can be enhanced by roasting ingredients beforehand for deeper flavor.

Ingredients

Scale

Chicken

1 whole chicken (about 3–4 pounds) or 2–3 pounds chicken parts (bones, wings, or carcass)

Vegetables and Herbs

2 carrots, chopped
2 celery stalks, chopped
1 onion, quartered
4 garlic cloves, smashed
2 bay leaves
1 teaspoon whole black peppercorns
A few sprigs of fresh parsley and thyme

Liquids and Seasoning

12 cups cold water
Salt to taste

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Instructions

Prepare Ingredients: Place the whole chicken or chicken parts in a large stockpot ensuring it fits comfortably. Add chopped carrots, celery, quartered onion, smashed garlic cloves, bay leaves, whole black peppercorns, and fresh parsley and thyme sprigs around the chicken.
Add Water and Bring to Boil: Pour 12 cups of cold water into the pot, covering the chicken and vegetables. Place over medium-high heat and bring to a gentle boil.
Simmer the Broth: Once boiling, reduce the heat to maintain a gentle simmer. Leave the pot uncovered and let it simmer for at least 2 to 3 hours, occasionally skimming off any foam or fat that rises to the surface. For richer flavor, simmer up to 4 hours.
Strain the Broth: Remove the chicken from the pot and set aside if desired for other uses. Strain the broth through a fine mesh sieve into a large bowl or container, discarding all solids including vegetables and herbs.
Season and Store: Season the clear broth with salt to taste. Allow it to cool to room temperature, then refrigerate or freeze. When refrigerated, skim off any solidified fat on top before use if preferred.

Notes

For a deeper flavor and darker color, roast the chicken parts and vegetables at 425°F for 30 minutes prior to simmering.
This broth freezes well and can be stored in jars, freezer-safe bags, or ice cube trays for convenient smaller portions.
Skimming the fat during and after cooking results in a cleaner, less greasy broth.